Traditional Guatemalan Pepian Stew with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A rich and hearty Guatemalan stew combining roasted vegetables and a complex, spiced tomato and chili sauce, simmered until tender and flavorful. This latin american-inspired chicken ready in about 90 minutes pairs chicken thighs, bone-in and skin-on, medium tomatoes, large red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 3 medium tomatoes
• 1 large red bell pepper
• 1 medium onion
• 4 cloves garlic cloves
• 3 pieces dried guajillo chilies
• 2 pieces dried pasilla chilies
• 1 stick (2 inches) cinnamon stick
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1/4 cup pumpkin seeds (pepitas)
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 1/4 cup cilantro, chopped
• 1 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Place 3 medium tomatoes, 1 large red bell pepper (quartered and seeded), and 1 medium onion (quartered) on a baking sheet and roast for 20 minutes until skins begin to char and vegetables soften.
2. Step 2: While vegetables roast, toast 3 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt. Remove stems and seeds, then soak chilies in hot water for 15 minutes until soft.
3. Step 3: In the same dry skillet, toast 1 tsp black peppercorns, 1 tsp cumin seeds, 1/4 cup pumpkin seeds, and 1 cinnamon stick for 3-4 minutes until golden and aromatic. Grind toasted spices to a fine powder using a spice grinder or mortar and pestle.
4. Step 4: In a blender, combine the roasted tomatoes, bell pepper, onion, 4 garlic cloves, soaked chilies (with some soaking water), and ground toasted spices. Blend to a smooth sauce.
5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium heat. Pour in the blended sauce and cook, stirring frequently for 8 minutes until the sauce thickens and deepens in color.
6. Step 6: Add 4 chicken thighs and 3 cups chicken broth to the pot, bring to a boil, then reduce heat to low and simmer covered for 25 minutes.
7. Step 7: Add 2 peeled and cubed potatoes and 2 sliced carrots to the stew, stirring gently. Cover and simmer for another 20 minutes until chicken is tender and vegetables are cooked through.
8. Step 8: Season the stew with 1 1/2 tsp salt and stir in 1/4 cup chopped cilantro just before serving to add fresh brightness.